Syrupy Lemon Pickle?

Share:

Syrupy Lemon Pickle?

Hello. I made a batch of pickled lemons a couple of weeks ago, from a Madhur Jaffrey recipe. It called for lemons, salt, a little sugar, and a small amount of spices. So far, so good, but in the past few days the liquid has turned quite thick, and a bit reddish in color. Is this normal? I wonder if it has something to do with the pectin in the lemon peel, but I'd feel a lot better if others have had the same experience!

Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.

(01:22)

Easy Crab Cakes

Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.